Well yes, I did have a little over a pound, maybe a pound and a half of lamb lamb pieces in the freezer. I also had some cabbage, carrots, celery and leeks not quite moribund but easing in that direction. Sounded like soup to me, Frugal.

Lamb and Cabbage Soup

1 1/2 lbs of lamb leg, cut into medium sized chunks

2 tbsp olive oil

1 onion, chopped

1 leek, halved and sliced

2 branches of celery, sliced

2 tomatoes, coarsely chopped

2 tsp oregano

Salt and pepper

1 bouquet garni (thyme sprigs and bay leaf)

8 cups of water or chicken stock

2 potatoes, coarsely diced

2 carrots, halved and sliced

1/4 head of cabbage, chopped

Brown the lamb in the olive oil, then remove and set aside. Add the onion, leek, celery to the pan and saute until the onion is soft. Add the tomatoes, oregano, salt, pepper and cook for about 2 minutes. Add the water or stock, bring to a boil and simmer for 50 minutes to an hour. Add the potatoes and carrots and continue to cook for about 10 minutes. Add the cabbage and cook for 5-10 minutes.

Rosemary –
What a delicious sounding recipe. I am not sure if you are familiar with the New England Country Soup 2nd Annual Soup Challenge – but we are working with the company to promote it and your Lamb and Cabbage Soup seems a natural contender. Three semi-finals will take place in March – your being in New York, the finals will take place in MA. Good luck should you decide to enter!